Description
This baked Capirotada blends toasted bolillo bread with raisins, roasted peanuts, and Monterey Jack cheese, all soaked in a warm spiced piloncillo syrup. A traditional and satisfying Mexican dessert.
Ingredients
Scale
- 6 cups water
- 3 piloncillo cones
- 3 cinnamon sticks
- 3 whole cloves
- 1 cup raisins
- ½ cup roasted, salted peanuts
- 12 slices of bolillo or French bread
- 2 cups Monterey Jack cheese, shredded
Instructions
- Preheat oven: Set oven to 350°F (175°C).
- Make the syrup: In a saucepan, combine water, piloncillo, cinnamon sticks, and cloves. Simmer over medium heat for 10–15 minutes until slightly thickened into a syrup.
- Toast the bread: Slice the bolillo or French bread and toast in the oven or skillet until golden (about 20 minutes).
- Layer the ingredients: In a greased baking dish, create layers in the following order: toasted bread, raisins, peanuts, and shredded cheese. Repeat layers until all ingredients are used.
- Soak with syrup: Slowly pour the warm syrup evenly over the layered ingredients, making sure the bread is well soaked.
- Bake: Bake uncovered for 40 minutes, until the top is golden and bubbly.
- Cool and serve: Let rest slightly before serving. Enjoy warm as a dessert or sweet brunch option.
Notes
You can substitute Monterey Jack with queso fresco or a blend of cheeses. For added richness, drizzle with sweetened condensed milk before baking. Serve with café de olla or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 26g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg